Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Broth
Light, savory, and mildly meaty or vegetal depending on the base.
Lens analyzedBroth is a thin, savory cooking liquid simmered from meat, bones, or vegetables for a shorter time than stock, giving it a lighter body and milder flavor. It's used as a base for soups, to cook grains, or to add moisture and flavor to a pan sauce.
Where it comes from
Simmering bones, trimmings, and vegetables into a flavorful liquid is a practical habit found in nearly every cooking tradition, since it turns ingredients that would otherwise go to waste into the base for another meal.
Buying it
Check the sodium content on the carton and pick a low-sodium version if you plan to reduce the liquid, since reducing concentrates the salt along with the flavor.
Storing it
Unopened cartons or cans keep in the pantry; once opened, refrigerate the broth in a sealed container and use it within about a week.
Keeps about 1 year in the pantry.
Recipes that use broth
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